This Sweet Potato Breakfast Hash is high in fiber, protein, and good carbs to keep you full and energized throughout the day!
Make this easy one-pan meal for meal prep or your next brunch the colors are vibrant and the ingredients are tasty and filling. It's an easy and quick one-skillet breakfast or brunch recipe that you can actually eat anytime even at dinner! Crack your eggs on top over the hash and cover the pan with a lid for perfectly runny sunny-side-up eggs or cook to how you like. The combination of eggs and sweet potatoes will start your day full of fiber and energize you all morning!
Ingredients you will need to make this breakfast hash:
- Sweet Potatoes: provide energy with good carbs and are low in calories.
- Onion
- Red bell pepper: You can use any color of bell pepper.
- salt
- Garlic powder: adds delicious flavor to the hash.
- Egg: add as many as you would like.
- Avocado: makes a beautiful garnish and adds great healthy oil to your breakfast.
Recipe Substitutions and add-ins:
Red Bell Pepper- Can be substituted with any color of bell pepper.
Sweet potato- you can use any potato such as gold or red. I enjoy the sweet potato in this recipe because it has good carbs it also has fiber and other vitamins and minerals that make it a healthy breakfast option.
Feel free to add meats such as bacon or ham for even more protein.
Step-by-step Instructions on how to make this Sweet Potato Breakfast Skillet
Recipe FAQ's
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Recipe tips
- If needed cover the pan with a lid to cook the potatoes through.
- Feel free to garnish with herbs such as chives, green onions, or parsley.
- If making as a meal prep cook potatoes and vegetables and when reheating add in a fresh egg and garnish with avocado.
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SWEET POTATO BREAKFAST HASH
Equipment
- 1 cast iron or large skillet
Ingredients
- 1 large sweet potato
- ½ onion
- ½ bell pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3-4 eggs
- 1 avocado
- olive oil for frying
Instructions
- Start by preparing all your vegetables by washing and cleaning them. Peel sweet potato skins and chop them into 1-inch cubes. Then dice ½ an onion and ½ a red bell pepper finely.
- Once your vegetables are ready heat a cast iron skillet on medium heat and drizzle olive oil. Start by cooking the diced onion until translucent. Then add in the diced bell pepper.
- Add in the 1-inch diced sweet potato before the bell pepper and onion are fully cooked. So they won't end up burning before the sweet potatoes are cooked. Season the vegetables with 1 teaspoon of sea salt and 1 teaspoon of garlic powder. Feel free to adjust seasonings to your taste preference.
- Cover the pan if needed to cook through sweet potatoes. Once the sweet potatoes are tender add in eggs and cover for 3 minutes or until done to your preference.
- When the eggs are cooked, slice the avocado and add on top then plate and enjoy!
- If making as a meal prep cook potatoes and vegetables and when reheating add in a fresh egg and garnish with avocado.
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